Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.
Health and wellness remain top priorities for snackers, but as peak pandemic continues to recede, indulgence is becoming more important and as such consumers are less willing to sacrifice taste for functional benefit, according to Emily Strobel, VP, growth...
How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.
Global food and beverage conglomerate Nestlé injects multi-million-pound investment into Impact Recycling’s pioneering facility to progress hard-to-recycle plastic management and create positive environmental change.
The capital crunch many food and beverage companies have faced in 2023 will remain a challenge into 2024 due to several macro-economic reasons, Jennifer Palmer, CEO and founder of lending company JPalmer Collective, told FoodNavigator-USA.
Danone has become the first corporation to join the Global Methane Hub’s Enteric Fermentation R&D Accelerator, an initiative supported by an alliance of philanthropic organizations and governments.
Can the complexities of breast milk be replicated by cows? France-based Nūmi doesn’t think so. The start-up is turning to cell culture to develop the ‘closest thing possible’ to breast milk.
Ingredients such as whole grains, legumes, fruits and vegetables, nuts, seeds and plant-based protein are highly nutritious. Snacks major PepsiCo, in its shift towards expanding its ‘diverse ingredients’ portfolio, plans to produce products containing...
UK-headquartered Unilever has announced plans to open up its first lab dedicated to AI, where employees will optimise data and insights, as well as explore trends.
Haitian rum brand Rhum Barbancourt has a long history on the island. Despite being set back by 2010’s earthquake, and in spite of the political instability that Haiti contests with currently, it is still expanding, taking its wares to the UK through a...
The Sustainable Coconut Partnership, founded by FMCG and ingredients heavyweights, was set up to establish best practice, impact programmes, and harmonise industry requirements for coconut supply chain players. Now a revised charter is bringing an assurance...
The Aptamil owner has signed a letter of intent with Else Nutrition, a start-up making formula for babies and kids from almonds, buckwheat and tapioca.
The New Zealand dairy co-operative has set its on-farm emissions target following lengthy discussions with farmers. Its approach mirrors that of other dairy giants, but is it optimal for tackling climate change?
DSM-Firmenich and Sustained are collaborating to capture animal protein life cycle assessment impacts at the farm level, making it easier for food makers to assess and communicate the environmental footprint of their products.
The London School of Economics and Political Science (LSE) is launching a food and drink incubator programme for entrepreneurs, open to ‘anyone in the wider London F&B fraternity’.
Mars Inc. plans to purchase British chocolate retailer Hotel Chocolat for £534m. Although under Mars initial focus will remain on the UK market, both parties have hinted to potential international expansion.
Packaging multinational Mondi has partnered with Swedish dairy co-op Skånemejerier to launch new mono-material packaging that's easy to sort and recycle.
With enforcement of a new deforestation law on the horizon, stakeholders along the food supply chain and working to ensure compliance. We look at the new tools and services being developed that promise enhanced traceability and due diligence.
Snacking giant Mondelez has highlighted continued strong demand for its snack brands such as Oreo and Cadbury in emerging markets as key to its Q3 profitability, playing down threats from cheaper supermarket private label products.
Not too long ago, food manufacturers had to contend with challenging supply conditions for locust bean gum (LBG), a key food ingredient, particularly in ice cream manufacture. Today, LBG availability has finally recovered and pricing - normalized, claims...
The European Institute of Innovation and Technology (EIT), partnering with Foodtech HUB Latam, is expanding its Food Accelerator Network (FAN) to Brazil, where it will open a hub that will help develop burgeoning agrifood-tech start-ups in the Latin America...
Environmental and consumer rights organisations are taking legal action against Nestlé, Danone, and The Coca-Cola Company, over recyclable claims made about their plastic bottles. They have raised an external alert to both the European Commission and...
The quality of non-alcoholic beer is on the up. So too is the number of consumers opting for alcohol-free tipples for different drinking occasions, observes Chr Hansen, who is expanding its offerings for the non-alcoholic brewing industry.
South African cultivated meat startup Newform Foods (formally Mzansi Meat Co.) has announced that it plans to open a demonstration facility for cultivated meat products in South Africa, collaborating with engineering company Project Assignments.
The Future Ocean Foods association has several activities on the agenda, including improving the nutritional profile of alternative seafood, with a particular focus on protein and omegas.
MyProtein has reprocessed over 150 tonnes of unused product into fish food through THG’s sustainability initiative in partnership with waste processing company MYGroup.
According to analysts, Beyond Meat is in ‘survival mode’, as the plant-based meat maker continues to lose share in US retail. At the same time, the company is increasing distribution across the pond, where it has observed a faster-growing market.
Staff shortages continue to create a ‘worldwide challenge’ for the wine industry: affecting the whole chain from vineyards to hotels and restaurants. With no signs of shortages abating, how can the industry adapt?
Grapevine farmers currently uses ’immersive’ amounts of pesticides to protect their crops, according to Richard Petersik, CEO of VineForecast. In response, the German start-up is tapping artificial intelligence to help farmers reduce their use of agricultural...
Ferrero Group considers itself well prepared for the EU Deforestation Regulation, which will apply to its palm oil and cocoa supply chains. But potential challenges and unintended consequences could threaten its effectiveness, suggests Francesco Tramontin,...
Divaks, the insect ingredients start-up, is scuttling to meet fast-growing consumer demand for alternative protein sources with its mealworm plant expansion.
From coffee to whisky and ice cream, appetite for EU and UK food and drink continues to build in China, according to Zarina Kanji, head of business development and marketing for Tmall Global at Alibaba Group UK & Nordics, who is encouraging more international...
Chilean food tech company NotCo is taking its AI-based technology Giuseppe to a wider business-to-business (B2B) audience in an effort to create the "ChatGPT of food," as it continues to find new ways to innovate in the plant-based market, company...
Ivy Farm Technologies invites FoodNavigator to its pilot plant in Oxford, UK, to talk cultivated meat production, sustainability credentials, and plans for regulatory approval.
In the Welsh food and drinks sector, sustainability is a big priority. The Welsh Government provides abundant support to help improve the sustainability credentials of its businesses, help them gain a B Corp certification, and help them build up resilience...
The global food and beverage company is running a six-week promotion in partnership with retailers to drive the consumption of plant-based milk alternatives in Belgium.
The Dutch-Swiss ingredients supplier has developed single-cell proteins it claims have the potential to offer ‘net zero carbon protein’ for the food, feed, and pet food markets.
Sweden-based green-tech startup Enjay produces technology which can prevent heat waste. This can not only help businesses save a great deal of money, but reduce their carbon dioxide emissions as well.
The environmental impact results from Unilever’s first set of regenerative agriculture projects in Spain, Italy, and the US have been dug up, with findings suggesting boons for food resilience and environmental sustainability.
Europe’s largest adaptogenic mushroom supplier KÄÄPÄ Biotech has raised a total of €3.5 million to keep up with explosive demand for its sustainable and trustworthy range of medicinal mushrooms.
Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.
The bakery market is remaining resilient in the face of continued market pressures, as merger and acquisition (M&A) activity remains strong in 2023, Craig Gibson, managing director at TM Capital, shared during an International Dairy Deli Bakery Association...
Working alongside Lund University, the food processing and packaging major will leverage bioprocessing technologies to create sustainable foods and materials in a newly-formed research hub based in North Europe. “Bioprocessing-derived proteins can be...
The project conducted at Bel Group-supplying farms in France has shown ‘promising results’ about the rate of methane emissions reductions achieved by administering dsm-firmenich’s feed additive.
Finnish start-up Aircohol is working to decarbonise the alcohol industry by producing drinks from carbon dioxide released during alcohol fermentation. The result? A crop-free liquor with up to 50% reduced carbon footprint.
Nidelven Blå came first in a fierce competition featuring more than 4,500 cheeses that were professionally evaluated for factors such as appearance, aroma, body, texture, flavour and mouthfeel.
